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Wednesday, February 22, 2006

Pork Chops with Balsamic Glaze

I read Gourmet magazine, but have to confess that I've hardly ever made anything from it. Most of the recipes seem just a bit too fussy for me, since I'm usually cooking after work and want something quick. But this recipe from the latest issue (March 2006) sounded great, although it called for shallots which I didn't have. It's the kind of recipe that takes ingredients that are ordinary and transforms them into something quite memorable. Even without the shallots, I thought this recipe was completely a keeper.

I made this with those big, thick pork chops that you buy in a large package at Costco. Besides leaving out the shallots, I couldn't resist seasoning the pork chops with a bit of pork chop seasoning from Penzeys, which I think is a great spice blend. If you don't have that, I'm sure this would be great without it. I didn't replace the small amount of sugar in the recipe with Splenda because I wanted the glazing effect that sugar produces, but you could certainly do that if you wanted to. Truthfully though, I wouldn't worry about it too much since the only thing in the entire dish that has any carbs to speak of is that tiny bit of sugar. Vinegar not only has very few carbs and a G.I. value of zero, but it also reduces the glycemic index of other foods, which is why salad dressing that contains vinegar is such a good choice if you're following a low-glycemic eating plan.

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34 comments:

Kalyn, that pork chop looks incredible, way more exciting than the boring chops my mom made for us as a kid, and I'll put balsamic on just about anything, but never thought to put them on pork choppers. Thanks for the great idea!

Oh I love pork chops with balsamic vinegar and your photo is just so tempting!

And quilting ... I wish I had time to quilt nowadays. I used to help my mum and we produced some masterpieces. The last time I made a quilt it was for my niece, which apparently she still clings to even though she's "all grown up" now. Sigh.

Kalyn, I love to glaze all things meat with balsamic vinegar. And your post reminds me, that I haven't done it in quite some time, so the shopping list for the weekend is set ;) Thanks for the little reminder!

If I was making this and didn't have the Pork Chop Seasoning (which is fantastic, and Penzeys isn't paying me to advertise for them in case anyone is wondering!) I would use whichever of the spices listed that you have on hand.

I wanted to say that I had some leftovers yesterday after my husband ate some. (He enjoyed!)I'm eating the leftovers today for lunch and I have to say I love it as leftovers too. It's not as strong tasting but still REALLY good. Husband said this would be perfect with a ton of fresh crisp veggies.

I've avoided South Beach because I have always been the girl who gets lost in the grocery store, and cooking isnt exactly my thing. I've been on it for a week and have been making your recipes every night, and they have all been so easy to follow and absolutely delicious!

I salt and peppered each side of the pork chops and rubbed in about 1/2 to 1/4 tsp of this blend on each side of the pork chop and then cooked it as you specified. It turned into a wonderful balsalmic-ginger glaze. It was so... delicious and surprisingly easy!!! Definitely a recipe to keep!

Yummy! I had planned to try your "Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano" but it came to dinner time and I had forgotten to marinade it! So I searched the site to see what we could make and found this recipe.

The whole family (including 3-,6-, and 9-year olds!) LOVED it! They even talked about it the next morning!

Hi Kalyn, I made this last night (and I'm the same person who made the Balsamic Chicken and Mushrooms two nights ago - I'm a little balsamic crazy these days!!) It was super yummy and I even enjoyed some leftovers today (and I hardly ever enjoy leftover meat because reheating makes it dry, but adding the glaze made it so juicy and sweet!)

I went ahead and included the shallots since I had them on hand. I also used the smallest bit of sugar even though I'm on phase 1, because of what you said about vinegar reducing the G.I. of other foods. (Plus, I reasoned with myself that my calcium supplements have sugar, and so do all the cough drops I've been popping these last couple weeks due to a nagging cold!) Anyway - thank you SO much for this great recipe.

My fiance and I recently went on the South Beach diet to try to lose weight and get fit. We were stuck in a rut of eating out way too much (and eating badly) because we are both grad students (well, I graduated in May and now teach 6 writing classes at the university here). With just over three months to go until our wedding, I was tired of whining about losing weight and decided to do something about it. We tried this recipe tonight with some roasted green beans (the recipe with shrimp--we just left that part out). It was amazing. Thank you sooo much for all your recipes! This is the best diet I've ever been on (even though I love bread and miss it terribly...I'm only on day 2). Thanks again!

Went to the doctor this morning and got a little concerned over some new lbs. That being said, the books are in the mail and I just made these for dinner. They are delicious! I have hope that South Beach will work with items like this on the menu. Thanks for an amazing site.

Thank you for being my go-to blog for lastminute recipe ideas. In the cab on the way home, I googled your site, found this recipe, stopped at the store and got the chops, and served it along with some roasted potatoes and veggies.

I used homemade Erbe Toscana as the spice since I did not have the one you used - it tasted great!

I had been so tempted to order in... Thanks for making it easy to cook at home!

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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